Meaty Eggplant Casserole

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 449.4
  • Total Fat: 20.1 g
  • Cholesterol: 80.8 mg
  • Sodium: 916.0 mg
  • Total Carbs: 30.4 g
  • Dietary Fiber: 5.3 g
  • Protein: 34.8 g

View full nutritional breakdown of Meaty Eggplant Casserole calories by ingredient
Submitted by:


I made over another recipe to come up with this delicious low-carb entree. I made over another recipe to come up with this delicious low-carb entree.
Number of Servings: 3


    9 oz Dominex Eggplant Cutlets (about 6 slices)
    8 oz Beef, 90% Lean Ground Beef from Sirloin
    1 cup Classico Caramelized Onion & Roasted Garlic sauce
    1 tsp Granulated Sugar
    3 tsp Garlic powder
    5.5 oz Mozzarella Cheese, part skim milk, shredded
    3 tbsp Parmesan Cheese, grated


You can use fresh eggplant instead of the Dominex product, it will just take more time. I opted for faster & easier. If using fresh, cut the eggplant into 5 1/2-inch thick rounds. Fry the eggplant for about 5 minutes per side to soften. Use these rounds in place of the cutlets. It will be lower in calories, but I don't know how much.


1. PRE-HEAT the oven to 350 degrees

2. IN a medium size frying pan brown the ground beef. When it is done, remove from the heat and add the sauce, sugar and garlic powder. Stir to combine.

3. SPRAY with oil a small flat bottom casserole (8x8 or 6x6). Layer as follows: 3 cutlets, 1/2 of the meat mixture and then 1/2 of the mozzarella cheese. Repeat for a second layer. Pile all the toppings on the cutlets as much as possible.

4. SPRINKLE the Parmesan cheese over top and bake for 30 minutes.


Serving Size: Makes 3 large servings

Number of Servings: 3

Recipe submitted by SparkPeople user DILBERTA.

Rate This Recipe